Red Thai Chicken Curry
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- 2 x boneless, skinless chicken breasts - cut into bite sized pieces
- 2 tbsp red thai curry paste
- 1 small red chilli - de-seeded and finely sliced
- 250 ml coconut milk
- 175 ml chicken stock
- 1 tbsp fish sauce
- 1 tbsp demerara sugar
- 1/2 tsp lemongrass paste
- 1/2 tsp coriander paste
- 1/2 tsp tumeric (or mustard powder if you can't find tumeric)
- 2 kaffir lime leaves - crumbled
- 2 x sweet potatoes - peeled and diced into bite sized pieces
- Baby sweetcorn (optional)
- 2 or 3 handfuls Spinach
- 1/2 Lime
Method
- STEP 1Make up the chicken stock in a measuring jug and add the fish sauce, demerara sugar, lemongrass paste, coriander paste, tumeric and kaffir lime leaves.
- STEP 2In a pan add the red thai curry paste to 1 tbsp of the coconut milk and cook until sizzling - add chicken and cook until chicken is browned and coated in the thai red curry and coconut mixture then add the red chilli.
- STEP 3Add the remaining coconut milk and chicken stock mixture and bring to a simmer - add the sweet potato and simmer until the chunks are tender (usually takes around 15 - 20 minutes depending of size of chunks). If using baby sweetcorn add about 5 minutes before the end. Add the spinach 2 minutes before the end to wilt through.
- STEP 4Squeeze the juice of 1/2 lime over at the end and serve with sticky rice.
